The Trappist yeast shines in both the nose and the flavor. The aroma, in fact, is about on par with a good Belgian dubbel. The flavor, however, falls a bit short of this mark due to a lower level of complexity and depth. Mildly sweet with some Belgian candi showing. Dark and ripe soft fruits in the aroma.

A: Pours a clear deep reddish brown in color with moderate amounts of active visible carbonation rising quickly from the bottom of the glass and some crimson red highlights. The beer has a half finger tall tall foamy tan head that slowly reduces to a large patch of thick film covering the majority of the surface of the beer and a medium thick ring at the edges of the glass. Light amounts of lacing are observed.

S: Moderate aromas of fruits (apple, pear, and raisin) over the top of lighter aromas of Belgian yeast and sweet malts.

T: Upfront there are moderate flavors of dark malts with a moderate amount of candi sugar sweetness. That is followed by moderate flavors of fruits (apple, raisin, and pear) as well as the distinctive Belgian yeast characteristics. Hints of bitterness in the finish which fades almost instantly.

A: Poured from a bottle to a goblet. Had a brownish color and a clear texture. There was a two inch, foamy, very long-lasting head. Good lacing.

S: A sharp aroma of fruit, yeast, and some malt. Fairly standard for the style.

T: Tasted of yeast, fruit (apples especially), and a higher amount of malt than I expected. One of the main problems here is that it's a bit thin, especially in the finish. The flavor seems not to have been pushed far enough, giving it a lack of complexity.

M: A pretty good amount of carbonation with a slightly harsh finish. Medium-bodied.

O: This is another beer that doesn't quite make it. It's worth a try, but there are better examples of the style out there.

The historic taste of the Belgian abbey evokes inspiration in South Carolina. But the classic fruit, spice and steely sweetness isn't enough. The River Rat brewery slather on the taste of the South with an unmistakable bourbon overlay.

Beyond its tawny crimson hues, the ale layers gently into the glass and exudes decadence with caramel, toffee and the sweetness of port. Its lavishly silk textures lay on the tastebuds like a mild barleywine rather than with the common effervescence of abbey ale.

But that low-lying bubbliness allow the flavors to fully saturate the middle palate where the fruit of berry, cherry, peach, apple and plum mingle with the spiciness of peppercorn, light clove, a pep of cinnamon and soft oaken tannins. With the simmering rise of vanilla and coconut, the flavors of bourbon awaken in taste but not in burn.

Its savory finish prefers a sweeter and more rounded character than the dubbel ale of Belgium, but is warm and spicy finish is woven tightly inside the malt and barrel. In its overall profile, a mild English barleywine taste is front and center, but with the yeasty complexities of dubbel.